Ivy gourd stir fry is a quick side dish made with tendli or Ivy gourd blended with spices. Tendli is also known as Coccinia grandis, baby watermelon or little gourd. You can add some potatoes to this stir fry to enhance the taste. This goes well with any flat bread and so easy to make too. So, sharing he recipe for Tendli Aloo Ki Sabzi today.
Ivy Gourd Stir Fry / Tendli Aloo Ki Sabzi
- 2 Potatoes peeled and sliced
- 10 Sliced Ivy gourd sliced
- 1 Onions peeled and sliced
- 1 tbsp Grated ginger
- 1 sprig Curry leaves
- 1 tsp Garam masala
- 1 tsp Red chilli powder
- 1/2 tsp Amchur Powder
- 1/4 tsp Turmeric Powder
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1/8 tsp asafoetida
- 2 tbsp Vegetable oil
Add cooking Oil in a frying pan. When oil is warm, add Mustard seeds, cumin seeds, a pinch of Asafoetida.
When mustard seeds crackle, add sliced onion and saute till onions turn translucent. Add grated ginger, curry leaves and saute.
Now add sliced potato, ivy gourd, garam masala, red chilly powder, amchur powder, and turmeric Powder. Mix it well and keep stirring for few minutes on high flame.
Add salt to taste and sprinkle little water. Lower the flame and close it with a lid so that the vegetables gets cooked properly for few minutes. Mix it well and transfer the content into a bowl.
Serve it hot with some Indian flat bread/ roti.